- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/16/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
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04/22/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/30/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/31/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/19/2013 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/01/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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10/30/2012 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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06/15/2012 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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06/13/2012 | Inspection | 5E- Ambient Temperature of pizza prep cooler at 52 F at 1:30pm. Diced cooked chicken in unit at 50 F; container of garlic in oil in unit at 52 F. Approximately 10 cups of diced chicken and 32 ox of garlic in oil voluntarily discarded. Pizza prep cooler not to be used to stored foods until serviced and able to maintain food temps fo 45 F or less. Service call was placed at time of inspection.
2E- Available stem thermometer not accurate, reading 20-30 F to high. Thermometer ot be calibrated or replaced before the end of the day. |
- Non food contact surfaces of equipment not clean
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11/30/2011 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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11/09/2011 | Inspection | 5E/5A Ambient temperature of upper storage area of pizza prep cooler at 49 F. Cooked peppers in upper storage area at 53 F. Approximately five cups of cooked peppers voluntarily discarded. lower section of cooler at cold holding max of 45 F. Upper area of cooler not to be used to store foods until serviced and it able at to maintian foods at less than 45 F. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/10/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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08/17/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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03/03/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
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09/02/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
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04/29/2009 | Inspection | |
| No violation noted during this evaluation. | 11/10/2008 | Inspection | |
| No violation noted during this evaluation. | 06/16/2008 | Inspection | |
| No violation noted during this evaluation. | 11/01/2007 | Inspection | |
| No violation noted during this evaluation. | 05/03/2007 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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04/16/2007 | Inspection | Dirt with hair found in container of raw chicken wings in the walk-in cooler. Corrected- approximately two pounds of adulterated chicken voluntarily discarded. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/01/2006 | Re-Inspection | Container of garlic in oil on top of bain marie at 74 F. One 32 oz container of garlic in oil voluntary discarded. Product must be stored in refrigeration at 45 F or less. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/16/2006 | Re-Inspection | Flats of raw shell eggs stored on open shelf in walk-in-cooler over open box of cucumbers. corrected- eggs relocated to bottom self. |
| No violation noted during this evaluation. | 08/16/2006 | Inspection | |
| No violation noted during this evaluation. | 02/22/2006 | Inspection | |
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